Grits Fritters with Country Ham and Cheese

A creative take on a Southern breakfast favorite — cheese grits — these crispy fried fritters are a tempting snack at any time of day.

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Ingredients

Yields:
40

Cal/Serv:
391

1 1/2 c.
whole milk

3/4 tsp.
Kosher salt

1 1/2 c.
coarse or stone-ground grits (see Tips & Techniques)

1/2 c.
heavy cream

6 oz.
country ham

6 oz.
Thomasville Tomme cheese or Gouda (see Tips & Techniques)

6 c.
canola or peanut oil

c.
all-purpose flour

Directions

Prep Time:
1:15

Total Time:
2:00

In a medium saucepan over high heat, bring 2 cups water, milk, and 3/4 teaspoon salt to a boil. Reduce heat to medium and slowly add grits in a stream, whisking constantly to avoid lumps.

Reduce heat to low and add heavy cream. Cook over low heat, stirring frequently, until grits are completely soft, about 50 to 60 minutes. Remove from heat, stir ham into grits, and let grits cool completely. (Grits can be cooked up to a day ahead and stored, covered, in refrigerator.)

Using a small ice-cream scoop or a spoon, scoop up about 2 teaspoons grits. Insert a cube of cheese into grits and, using your hands, shape grits around cheese to form a ball. Repeat with remaining grits and cheese.

Heat oil to 350 degrees F in a large pot fitted with a deep-fry thermometer over medium-high heat. Preheat oven to 250 degrees F. Place flour on a small plate. In batches of 6, roll fritters in flour to lightly coat, then deep-fry until golden brown, 2 to 3 minutes. Transfer fritters to paper towels to drain. Season with salt, then transfer to a sheet pan in oven to keep warm until all batches have been fried.

Tips & Techniques

Check your grocery store for stone-ground grits or order at ansonmills.com ($5.95 for 12 ounces).Order Thomasville Tomme cheese ($15 per pound) at sweetgrassdairy.com.

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